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Chicken Pot Pie III (M, TNT)
Source: Food Today, show #INI258, recipe Courtesy of Tyler Florence, Exec. Chef, Cafeteria Restaurant, NYC
Serves: 4-6

15 chicken thighs, roasted with skin on
2 quarts chicken stock
1-1/2 cups flour
1 stick margarine
1 tablespoon garlic, chopped
3 cups carrots, chopped and cooked
3 cups peas, blanched
3 cups pearl onions, cooked
1/4 cup parsley, chopped
2 sprigs fresh thyme
Salt and fresh ground pepper

Heat margarine and garlic in a 4-quart stock pot over medium heat. Sauté garlic until golden then incorporate flour. Work it together with a wire whisk in order to create a paste, or roux. When fully combined, add chicken stock, stirring constantly to avoid lumps. Once the base of the sauce is finished, simmer on medium heat for 15 minutes to allow for sauce to thicken. Once the sauce has come to a gravy-like consistency, season with salt and freshly ground pepper and set aside.

Remove the skin from the chicken thighs and carefully shred the meat into bite sized pieces. Fold the chicken, garlic, and vegetables into the chicken "gravy" and finish with chopped herbs. Season the mixture once again with salt and pepper, and hold in a warm place until ready to serve.

For the crust, preheat the oven to 375°F.

The crust is a commercial puffed pastry cut to the size of the bowl you wish to use. To cut the pastry, simply turn the bowl upside down onto the puffed pastry and cut along the edge of the bowl with a sharp knife.

Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes or until the dough puffs up and has a golden brown color.

When ready to serve, fill each bowl with the pot pie mix and garnish with a puffed pastry crust and fresh herbs.

Poster's Notes:
I have several recipes that require a baked on crust. A rich crust such as "Puff Pastry" can be used in any "Shepherd's Pie" or "Chicken Pot Pie" As well as other's. Where the recipe calls for a mashed potato topping, just use your pastry over supply. And do yourself a favor, don't leave this rich ingredient out too long as I did, and find that because of the richness, it just softens too much. I had a problem rolling it out. It like just melted.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A